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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

7 Layer Tex-Mex Salad Recipe

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This recipe for 7 Layer Tex-Mex Salad is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups torn iceberg lettuce
1 15 oz can black beans rinsed and drained
3 medium tomatoes, seeded and chopped
1 10 oz pkg frozen whole kernel corn
1 cup chopped red, green and yellow sweet pepper
1 cup peeled and shredded carrot
1 cup cooked diced ham
1/4 cup thinly sliced green onions
4 oz shredded pepper jack cheese
1 cup mayonnaise
1 8 oz carton sour cream
1-1/ tsp chili powder
1/2 cup diced radishes
2 tbls snipped fresh cilantro
Directions:
Directions:
Place 3 cups of lettuce in the bottom of a 3 quart clear salad bowl. Layer ingredients in the following order:
Black beans, tomatoes, frozen corn, sweet pepper, carrot, remaining lettuce, ham, green onions and cheese

For Dressing:
In a small bowl, stir together mayonnaise, sour cream and chili powder. Spoon dressing over salad, sealing to edge of bowl..

Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours

To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve.
Number Of Servings:
Number Of Servings:
Serves: 8 to 10
Preparation Time:
Preparation Time:
45 min chill 24 hrs
Personal Notes:
Personal Notes:
I love this version of the 7 layer salad. I use a clear glass bowl with straight sides to make it in and it shows off the colorful layers. The bowl is quite heavy and one I bought for a dollar at a yard sale. Once filled, it seems to weigh a ton but oh, so pretty. Goes great with BBQ ribs!

 

 

 

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